1. Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides with salt and black pepper, then lightly coat each piece in flour.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the chicken cutlets to the hot skillet and cook for 4 to 5 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

4. Melt the butter in the same skillet. Add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their moisture and become nicely browned.

5. Remove the mushrooms from the skillet and set aside with the chicken.

6. Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well until combined and let the sauce simmer for 3 to 4 minutes, reducing slightly.

7. Pour in the heavy cream and return the chicken and mushrooms to the skillet. Simmer for another 5 minutes until the sauce thickens and the chicken is heated through.

8. Taste and season with additional salt and black pepper if needed. Serve warm.